This vegan Roti Jala (net crepe) recipe is made with a secret egg substitute that I love to use to achieve a fluffy texture. It goes really well with a simple Chickpeas Potato Curry or served as-is.
What is Roti Jala
Roti Jala is a Malay word with a direct translation to ‘Roti = Bread Jala = Net’ and is often served at festivals or celebrations such as Hari Raya or at weddings. This beautiful yellow lacy crepe is usually vegetarian and made from a mixture of flour, eggs, coconut milk, water, and a hint of turmeric.
Roti Jala also has a fluffy texture similar to a pancake which goes well with curries or rendang. Since the common recipe has eggs in it, I used chickpea water or aquafaba in my recipe to create a similar consistency for the batter and it turned out amazing. Let’s try to make some beautiful lacey thin crepes today with some simple steps below.
How to make Roti Jala (Malaysian Net Crepe)
Step 1: Mix the dry ingredients together in a mixing bowl
Step 2: Mix the wet ingredients in another bowl. Then combine both ingredients together and stir until no lumps appear. The mixture should be smooth and slightly thick.
Step 3: Pour the mixture into a 3-hole squeeze bottle. I got my bottle from Daiso but you can also use a reusable water bottle and poke 3 holes into the cap.
Step 4: Preheat a non-stick pan, then turn heat to low-medium. A non-stick pan is highly recommended.
Step 5: Squeeze the batter in a circular motion into the pan, like making a doily. You can adjust the size of the roti according to your preference. I used a 12-inch pan and made mine into about 10-inches around.
Step 6: Cook roti for about 2 – 3 minutes or until you are able to lift it up easily.
Step 7: Place a roti on a cleaned surface and fold into desired shapes. Some common shapes include a triangle or a roll.
Key Ingredients:
- Flour – I used regular all-purpose (plain) flour in this recipe. For gluten-free option, a regular gluten-free flour blend will work as well.
- Coconut milk – canned coconut milk works the best, I used brands that have more than 60% coconut extract and above.
- Turmeric Powder – this amazing powder gives roti the wonderful vibrant color
- Chickpea water (Aquafaba) – is the brine from canned chickpeas and is one of the ingredients that I love to use in recipes that call for egg. It has a slightly thick texture which blends so well with the other Roti ingredients. I normally save my chickpea water in a jar and refrigerate it; it’s good for up to a week. Or in this case, make this delicious Chickpeas Potato Curry to serve your Roti with so you can use the aquafaba at the same time.
Roti Jala Cooking Tips
- 3-hole squeeze bottle – this is the gadget that makes Roti Jala fun! If this is not available, another option is to use a recycled bottle and poke 3 holes into the cap, which works just as great
- Preheat a non-stick pan and then lower the heat before adding in the batter. Cook the roti for 2- 3 minutes or until the bottom layer starts to crisp up. It should be lifted fairly easily with a spatula.
- Use a large pan so you can swirl the batter into more circles which will create a beautiful lacey design.
- Fold into the desired shapes while the roti is still warm.
This Roti Jala (Malaysian Net Crepe) is
- Made with simple ingredients
- A fun recipe for family and friends to make together
- No oil needed (a good non-stick pan is highly recommended)
- Aromatic
- and TASTY!
If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Leave me a comment, rate it, and tag @woon.heng and #woonheng to your photos on Instagram or Facebook. Happy cooking, friends!
Roti Jala (Net crepe)
Equipment
- A 3-hole squeeze bottle
- A non-stick pan
Ingredients
Dry Ingredients
- 150 g all-purpose flour
- ⅓ teaspoon turmeric powder
- ¼ teaspoon salt
Wet Ingredients
- 6 tablespoons aquafaba (chickpea liquid)
- ½ cup coconut milk
- ½ cup [125ml] water
Instructions
- Mix all the dry ingredients in a bowl until well combined. Then, on a separate larger bowl, mix all the wet ingredients together.
- Transfer dry ingredients into the wet mixture and whisk until no lumps appear.
- Pour the batter into a squeezable bottle or disposable bottle (be sure to poke 3 holes to make a triangle shape on the cap).
- Heat up a non-stick pan, then lower the heat to medium.
- Squeeze batter in few circles and connect all the ends together in the middle and on the sides.
- Let the roti cook for 2-3 mins and the roti is ready when you can lift it up easily.
- Then, place roti on a flat surface and roll into your desired shapes, triangles or rolls.
Video
Feel free to pin the below picture on your Pinterest Board for easy reference.
Can Chickpea flour be substituted for the all purpose flour, to make these Gluten Free?
Hello Ian, that’s a great question, I haven’t tried it yet. Let me know if you do.
This came out perfectly! Made these for Father’s Day lunch as my husband loves roti jala. They were light, airy and delicious with chickpea curry. Thank you!❤️
This makes my day, thanks so much Noshini. I’m so glad you made this for the special Father’s day. Thank you!!! Best, WoonHeng
I have made these a few times now and they always turn out perfectly! So light and airy but not difficult to roll at all. I have also made them ahead of time and simply allowed them to cool before placing them in an air tight container. When I was ready to have them, I placed them in a warm oven for a few minutes just to warm them up a little bit.
Another great recipe! Thank you! I’ve also made the chickpea and potato curry and it was delicious as well!
(@whiskey_wine_wandering)
Many, many thanks Deborah! So glad you loved the recipe and thanks for sharing your tips with the storage. I’m sure other readers will benefit from this share. 🙂 I love the chickpea and potato curry with this for sure. Hope you get to try other recipes soon. Stay safe and well. Best, WoonHeng
Hye the recipe and the pic itself is superb! May I use both for selling roti jala and chicken curry at my home residence? Thank you!
What kind of non-stick pan are you using in the photos and would you recommend it?
Hi there, I used a brand called Ozeri, so far so good. 🙂
This looks amazing! Can you recommend a way to make them in advance and then reheat right before serving or are they best right from the pan? Thank you!
Hello Ruby, thanks so much for your interest in this Roti Jala. You can actually make them ahead of time, for example, cook it and then roll it, then save them in a container. I would also wait for it to come down to a complete cool before placing a lid over as you don’t want moisture to trap in the container which in cause the crepe to get soggy. Hope that helps. Let me know if you have any other questions. 🙂
What is the sauce made of?
Hello Sabine, the sauce is the Easy Chickpeas curry, here is the link to the recipe: https://woonheng.com/chickpeas-potato-curry/ or you can find it under snacks/appetizer. Thanks for your interest.